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Thursday, February 20, 2014

Cranberry Rice / Spicy Cranberry Rice

Cranberries are normally considered too sharp to be eaten plain and raw, as they are not only sour but bitter as well. But Me and V love fresh cranberries with salt and chilli powder, like how we eat raw mango. The sour and mild sweet Cranberries tastes so good with chilli and salt. Whenever i buy fresh cranberries i make Instant Cranberry pickle or simply end up eating it raw. This time for a change tried this Cranberry Rice using fresh cranberries, since we love savory stuffs with Cranberries than the sweet based or drinks. Also the savory and spicy preparation of Cranberries tastes similar to Mango recipes. So i tried this rice similar to Raw Mango Rice with the addition of onions. The end result was so yummy, tangy and spicy rice. We loved it a lot. If you haven't tried any savory recipes with Cranberries then give it a try, you will definitely love it. Still having some fresh Cranberries and decided to try some sweet or dessert with it. Now off to the recipe...

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serves 2

Ingredients

Cooked Rice 1 and 1/2 cups (i used Basmati Rice)

Fresh Cranberries,chopped 1/2 cup or more

Onion 1 medium (finely chopped)

Ginger 1 tsp (finely chopped)

Green Chilli 4 no.s(slit open)

Salt to taste

To Temper

Sesame Oil 2-3 tsp

Mustard seeds 1/4 tsp

Urad Dal 1 tsp

Chana Dal 1tsp

Curry Leaves 1 sprig

Cranberry Rice

Cranberry Rice

Method

Cook rice and spread it a plate and allow to cool.

Wash and Chop cranberries, onion, ginger and keep everything ready.

Now Heat oil in a pan, when it gets heated add mustard seeds and wait till it splutter, then add add channa dal and urad dal and fry till light golden brown.

Then add ginger, green chilli, curry leaves and stir fry well and add onions and saute till it turns light brown or translucent.

After that add cranberries, sprinkle little salt stir well and sprinkle very little water and close it with a lid and cook in medium heat for 1-2 minutes.

And then open the lid and saute well, the cranberries turns mushy and cooked.

Now add the rice, enough salt and combine well.

Stir fry the rice in medium heat for a minute and remove from the stove.

Notes:
To wash Cranberries - In a wide bowl add cranberries and fill with warm water and sprinkle some sea salt, let it sit for 15-20 minutes. Then wash thoroughly to remove any wax and dirt.
Try to remove the tiny seeds from the fruit or after chopping put it in a bowl of water and strain and use.
I used sesame oil to balance the tartness but you can also use any cooking oil.
You can also add 1/4-1/2 tsp sugar to cranberries and saute.
Make it little spicy..so add chillies accordingly.

Cranberries are normally considered too sharp to be eaten plain and raw, as they are not only sour but bitter as well. But Me and V love fresh cranberries with salt and chilli powder, like how we eat raw mango. The sour and mild sweet Cranberries tastes so good with chilli and salt. Whenever i buy fresh cranberries i make Instant Cranberry pickle or simply end up eating it raw. This time for a change tried this Cranberry Rice using fresh cranberries, since we love savory stuffs with Cranberries than the sweet based or drinks. Also the savory and spicy preparation of Cranberries tastes similar to Mango recipes. So i tried this rice similar to Raw Mango Rice with the addition of onions. The end result was so yummy, tangy and spicy rice. We loved it a lot. If you haven't tried any savory recipes with Cranberries then give it a try, you will definitely love it. Still having some fresh Cranberries and decided to try some sweet or dessert with it. Now off to the recipe...

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serves 2

Ingredients

Cooked Rice 1 and 1/2 cups (i used Basmati Rice)

Fresh Cranberries,chopped 1/2 cup or more

Onion 1 medium (finely chopped)

Ginger 1 tsp (finely chopped)

Green Chilli 4 no.s(slit open)

Salt to taste

To Temper

Sesame Oil 2-3 tsp

Mustard seeds 1/4 tsp

Urad Dal 1 tsp

Chana Dal 1tsp

Curry Leaves 1 sprig

Cranberry Rice

Cranberry Rice

Method

Cook rice and spread it a plate and allow to cool.

Wash and Chop cranberries, onion, ginger and keep everything ready.

Now Heat oil in a pan, when it gets heated add mustard seeds and wait till it splutter, then add add channa dal and urad dal and fry till light golden brown.

Then add ginger, green chilli, curry leaves and stir fry well and add onions and saute till it turns light brown or translucent.

After that add cranberries, sprinkle little salt stir well and sprinkle very little water and close it with a lid and cook in medium heat for 1-2 minutes.

And then open the lid and saute well, the cranberries turns mushy and cooked.

Now add the rice, enough salt and combine well.

Stir fry the rice in medium heat for a minute and remove from the stove.

Notes:
To wash Cranberries - In a wide bowl add cranberries and fill with warm water and sprinkle some sea salt, let it sit for 15-20 minutes. Then wash thoroughly to remove any wax and dirt.
Try to remove the tiny seeds from the fruit or after chopping put it in a bowl of water and strain and use.
I used sesame oil to balance the tartness but you can also use any cooking oil.
You can also add 1/4-1/2 tsp sugar to cranberries and saute.
Make it little spicy..so add chillies accordingly.

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